Walnut Chicken Fettucine
- Yield servings
- For Chicken:
- 2 pounds skinless, boneless chicken breast
- 1 tablespoon ground pepper
- For Sauce:
- 1/2 cup butter
- 1/4 cup whole milk
- 1/2 cup cream cheese
- 2 tablespoons warm water
- 1 teaspoon salt
- 1 teaspoon basil
- 2 teaspoons pepper
- 1 tablespoon fresh pressed garlic
- 2 tablespoons fresh, finely chopped parsley
- 1 tablespoon finely chopped chives
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped leeks
- 1/4 cup peeled, finely chopped, sweet apple
- 1/2 cup finely chopped walnut
- 1/3 cup grated Parmesean cheese
Slowly melt butter in large skillet. Take pepper and hand rub it into the chicken. Cut up chicken breast into pieces no bigger than about one inch. Add chicken to butter and sautee to a medium brown, but make sure they have cooked completely thru.
Remove chicken from skillet and place in a covered dish or plate. Leave as much of the butter and drippings in the skillet as possible, and keep it over the low heat.
Pour milk and water into skillet and spoon in cream cheese. Let butter, drippings, water and milk melt the cream cheese and combine completely. Stir in salt, basil, pepper, garlic, and parsley. Mix well. Now add the chives, onion, leeks, apple, and *half* the walnuts (or 1/4 cup).
Keep stirring over low heat until the mixture just begins to thicken.
Add cooked chicken and parmesean, then stir the mixture well. Cover skillet, leaving a small crack for steam to vent. Simmer the chicken and sauce over low heat for about ten minutes, or until sauce is thick and chicken is completely heated.
Follow directions on Fettucine box and make enough for 6 large servings, or about 16 oz.
Once pasta in done, drain it and pour it back into the pot. Stir in chicken and sauce, then mix in the remaining walnuts and garnish with additional parmesean, chives, and parsley.
Serves 6 large portions